It may sound simple, but it’s important to extract and diffuse the flavor from your garlic, especially when you’re serving the garlic raw, in guacamole or salad dressings. We also use garlic paste in our of our favorite recipes from In the Small Kitchen–our Provençal Baked Chicken, an addictive (and cheap) dinner party main.

Watch Cara pulverize garlic today, and stay tuned for more prep videos to come over the next few weeks–-consider it a little bit of summer school!